This inventor holds 2 USPTO granted patents. Top assignees: Renaissance Herbs, Inc., Vittal Mallya Scientific Research Foundation, Other. Active years: 1996-1997.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
1 out of 1 
1 out of 6 
1 out of 834,659 Years Active: 1996-1997
Title: Innovations by Bhagavathula Ravindranath
Introduction
Bhagavathula Ravindranath is an accomplished inventor based in Bengaluru, India. He has made significant contributions to the field of food science, particularly through his innovative work with hydroxycitric acid. With a total of 2 patents to his name, Ravindranath's inventions are paving the way for advancements in health and nutrition.
Latest Patents
Ravindranath's latest patents focus on the development of hydroxycitric acid concentrate and food products prepared from it. The first patent describes a hydroxycitric acid concentrate prepared from Garcinia rind, which includes 23 to 54% by weight free hydroxycitric acid, 6 to 20% by weight lactone of hydroxycitric acid, 0.001 to 8% by weight citric acid, and 32 to 70% by weight water. This concentrate is notable for its high solute content, where the free hydroxycitric acid, lactone of hydroxycitric acid, and citric acid constitute 94 to 99% by weight of total solutes dissolved in the water. The patent also discloses a method for preparing such a concentrate from Garcinia rind, along with food products that contain hydroxycitric acid.
The second patent outlines a process for enriching hydroxycitric acid from Garcinia rind. In this process, a salt-free water extract of Garcinia rind is loaded onto an anion exchange column and eluted with a metal hydroxide to release hydroxycitric acid. The water extract is then treated with a cation exchange column to convert it into free hydroxycitric acid. This innovative method allows for the addition of hydroxycitric acid to various food products, including beverages and snack bars.
Career Highlights
Throughout his career, Bhagavathula Ravindranath has worked with notable organizations, including the Vittal Mallya Scientific Research Foundation. His work has been instrumental in advancing the understanding and application of hydroxycitric acid in food science.
Collaborations
Ravindranath has collaborated with esteemed colleagues such as Scott Alexander Moffett and Ashok Kumar Bhandari. These collaborations have further enriched his research and development efforts in the field.
Conclusion
Bhag
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile